Hungarian Potato Casserole (Rakott Krumpli): Layers of Comfort

Prep Time 30 min

Cook Time 60-75 min

Calories 178 kcal/100g

Rakott krumpli is one of Hungary’s most beloved “layered” dishes—a hearty potato casserole built from thin-sliced potatoes, eggs, smoked meats, sausage, sour cream, and cheese, baked until golden and bubbling. It’s the kind of recipe that feeds a crowd without fuss, perfect for family gatherings, Sunday suppers, or potlucks where everyone walks away satisfied. Rakott krumpli shines because it’s endlessly adaptable: add a little bacon, skip the sausage for a lighter version, or layer in extras like mushrooms or peppers.

A Family Kitchen Memory

I remember the smell of rakott krumpli baking on cold winter afternoons, when the kitchen became the warm heart of our home. My mother would boil potatoes and eggs while the smoked sausage sizzled nearby, then we’d gather around the table to assemble the layers together—first the creamy potato slices, then bits of sausage and onion, a drizzle of sour cream, grated cheese, and repeat until the dish was full to the brim. As it baked, the house filled with the irresistible aroma of melting cheese and caramelizing edges, drawing everyone to hover near the oven. When it finally emerged, golden and steaming, we’d fight over the crispy corner pieces—each layer a taste of togetherness, thrift, and Sunday comfort that lingers in memory long after the last bite.

Ingredients (6-8 serves)

Main Layers

• 1.5 kg (about 3.3 lbs) starchy potatoes (such as Russet), peeled and sliced into 3–4 mm rounds
• 4–5 large eggs, hard-boiled and sliced
• 300–400 g smoked sausage (kolbász, Debreceni, or Polish kielbasa), sliced into rounds or half-moons
• 150–200 g smoked bacon or ham, diced (optional but traditional)
• 2 medium onions, thinly sliced
• 400–500 ml sour cream (tejföl), full-fat for creaminess
• 200 g grated cheese (Trappist, Emmental, or aged gouda)
• Salt and freshly ground black pepper
• Sweet Hungarian paprika (1–2 tsp, optional for color and flavor)

Seasoning & Topping

• 2–3 tbsp butter or oil for sautéing onions
• 1 tsp caraway seeds (optional)
• 2 eggs + 100 ml sour cream (for a rich custard topping)
• Breadcrumbs (optional, for extra crunch on top)

Instructions

Prep Work

1. Cook the potatoes
   Place whole peeled potatoes in a pot, cover with cold water, add salt, and boil until just tender (about 15–20 minutes). They should hold their shape when sliced. Drain, cool slightly, and slice into 3–4 mm rounds.
2. Boil the eggs
   Hard-boil eggs for 9–10 minutes, cool in ice water, peel, and slice into rounds.
3. Prep meats and onions
   Slice sausage into ½ cm rounds. Dice bacon if using. Sauté onions (and bacon) in butter or oil until soft and golden; season lightly with salt, pepper, and caraway if desired.

Assemble the Casserole

1. Preheat oven
   Heat to 180 °C (350 °F). Grease a large, deep baking dish (about 30×25 cm or 9×13 inch).
2. First layer
   Arrange half the potato slices in an even layer across the bottom of the dish. Season lightly with salt and pepper.
3. Build the layers
   Scatter half the sautéed onions (and bacon), then half the sliced eggs, and half the sausage over the potatoes. Spoon dollops of sour cream generously over everything, letting it seep between layers. Sprinkle with a little grated cheese.
4. Repeat
   Add the remaining potatoes, onions/bacon, eggs, sausage, sour cream, and cheese in the same order. Press down gently so layers are snug but not compacted.
5. Custard topping
   Whisk 2 eggs with 100 ml sour cream and a pinch of salt. Pour evenly over the top. Sprinkle with remaining cheese and a light dusting of breadcrumbs if desired for crunch.

Bake

1. Into the oven
   Bake uncovered for 60–75 minutes, until the top is deeply golden, bubbly, and the potatoes are tender when tested with a knife. If browning too quickly, tent loosely with foil after 40 minutes.
2. Rest and serve
   Let rest 10–15 minutes before cutting—this allows flavors to settle and makes clean slices easier. Serve hot with extra sour cream on the side.

Tips and Variations

• Make it meat-free
  Omit sausage and bacon; layer sautéed mushrooms, spinach, or extra cheese instead for a vegetarian version.
• Spicy kick
  Add a pinch of hot paprika or chopped fresh chili to the onions for gentle heat.
• Make ahead
  Assemble up to 24 hours ahead and bake when ready; it reheats beautifully. Leftovers are excellent cold or gently warmed.
• Cheese choices
  Trappist (Hungarian semi-soft) is classic, but aged gouda, cheddar, or even blue cheese work well for sharper flavor.

Perfect Pairings

Rakott krumpli is a complete main but pairs wonderfully with lighter dishes from this Hungarian collection:

• Pickles for contrast
  Kovászos uborka (fermented cucumber pickles) or tejfölös uborkasaláta (sour cream cucumber salad) cuts through the richness perfectly.
• Simple soup starter
  Begin with paradicsomleves (tomato soup) or húsleves (clear meat broth) for a classic Sunday progression.
• With stews or meatballs
  A small side portion alongside paradicsomos húsgombóc (tomato meatballs) or fasírt (meatballs) makes a hearty, varied plate.
• Beer or light wine
  Pairs beautifully with Hungarian beer or a crisp Olaszrizling white wine.
• Dessert follow-up
  Finish with something light like tejbegríz (semolina porridge) or meggyleves (sour cherry soup) to balance the hearty casserole.

Why We Love It

Rakott krumpli is the ultimate Hungarian crowd-pleaser: layers of familiar comfort that come together with little drama but deliver big on flavor and satisfaction. It’s the dish you make when you want to feed everyone well, spark easy conversation around the table, and leave them reaching for seconds—and maybe even thirds.